Iranian Cuisine & Cultural Identity
How Food Inspires Us
Iranian Cuisine & Cultural Identity
How Food Inspires Us
Andy Baraghani, Nadia Deljou, Naz Deravian, with host Behzad Jamshidi
This talk was moderated by chef Behzad Jamshidi of MOOSH NYC, featuring an esteemed panel of experts including Andy Baraghani, Senior Editor of BON APPÉTIT, Nadia Deljou chef and owner of DELLE DINING, and award-winning cookbook author Naz Deravian, writer of the bestselling book BOTTOM OF THE POT.
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About Behzad Jamshidi
Behzad Jamshidi is a cultural voice in the US, where he creates ventures that are community focused and that unify the voices that drive inclusivity forward with hospitality. He founded Moosh NYC in 2018, as a community oriented business development firm for projects in food and beverage, and has grown to consult, advise, and partner with some organizations, such as Virgin, Amex, Amazon, & The UN. Behzad Jamshidi’s most recent endeavor was with the award-winning Gabriel Kreuther in New York City. Being mentored in the kitchens of Michelin-starred and world-renowned chefs, Jamshidi came by way of a multitude of perspectives which encouraged him to honor his Persian heritage through his culinary work. Learn more about MOOSH by visiting MooshNYC.com and following Behzad on Instagram.
About Andy Baraghani
At 17, Andy Baraghani began working at world-renowned restaurant, Chez Panisse. From there, he continued his culinary training in some of the top restaurants around the country, including Gary Danko, Corton, and Estela. By the time he was 21 he was running a monthly pop-up featuring seasonal Iranian food outside of his Brooklyn apartment. In 2015, he joined Bon Appétit as senior food editor where he develops recipes and hosts a regular video series for the brand. His work has also been featured in Saveur, Financial Times, BBC, and Gather Journal. Find him on Instagram.
About Nadia Deljou
Nadia Deljou of DELLE is an eclectic and creatively focused entrepreneur who values relationship building and authentic connection. She is highly committed to a life of artistic research and expression, finding joy in sharing with those around her. Interchangeably used to reference both the heart and the stomach, “Delle” (pronounced, “Dell”) is a Persian word that connects Nadia’s passion for food to her Persian roots. The word, when referenced to the heart, is used in a great deal of poetry by the likes of Rumi and Hafez, who often explored love and devotion. In reference to cuisine, it is often said that the way to the heart is through food. Learn more about DELLE by visiting DellDining.com and following Nadia on Instagram.
About Naz Deravian
Naz Deravian is a James Beard Award-nominated author of Bottom of the Pot: Persian Recipes and Stories. She is the recipient of The IACP Julia Child First Book Award, presented by The Julia Child Foundation for Gastronomy and the Culinary Arts. Bottom of the Pot was the 2018 Food52 Piglet Award winner, and also a Taste Canada Gold Award winner for best regional cookbook. Ms. Deravian has been published in The Atlantic, The Los Angeles Times, San Francisco Chronicle, Saveur, O Magazine, Eating Well, and Montecristo Magazine. She has also been profiled in The New York Times and Bon Appetit magazine, among others. She was born in Iran, grew up in Canada, and now lives in Los Angeles with her husband and two children. Follow Naz on Instagram @BottomOfThePot.
